Watch Eva Pau's Asian Kitchen, Wednesdays at 8.00pm on RTÉ One.
Ingredients
Serves: 4
Prep Time: 20mins
Cook Time: 30mins
- 4 pork chops
- 1 red onion
- 170g vine tomatoes or cherry tomatoes, chopped in half
- 400g tomato passata
- Stock - 2 tbsp Lee Kum Kee Premium oyster sauce mixed with 100ml warm water.
- 150g tinned pineapple
- 1 egg
- 40g plain flour, seasoned with some salt and pepper
- 200g grated cheddar and mozzarella cheese
Fried Rice:
- 2 eggs beaten
- 600g cooked rice (day old is best, if fresh allow to fully cool)
- Salt and pepper
Marinade for Pork Chops:
- 1tsp Lee Kum Kee Premium light soy sauce
- 1 tbsp Lee Kum Kee Premium oyster sauce
- ½ tsp sugar
- 1tsp cornflour
- 2 pinches of white pepper
- 1tsp Chinese cooking wine
- 1/4tsp Lee Kum Kee Pure sesame oil
Method
- Preheat your oven to 180degrees fan.
- Mix together all the marinade ingredients, place the pork chops into the marinade and set aside.
- In a hot wok, add a tablespoon of oil. When hot, add in your beaten egg, then when it is still slightly runny, add in your rice. Stir fry and mix together for 2-3 mins until well combined. Season with some salt and pepper. Set it into the base of a rectangular oven dish. Sprinkle half of the grated cheese.
- Dip a marinated pork chop into the egg and then into the seasoned flour. Repeat this process for all the pork chops. Shallow fry the pork chops in a hot pan with 1inch of oil for approximately 3mins on each side and place them on top of the fried rice.
- To make the sauce, add a tablespoon of oil into a wok/pan. When the oil is hot, add in your onion. Stir fry for 2-3mins.
- Now add in your tomatoes, passata, oyster sauce stock and pineapple. Let it simmer for 2-3 minutes until you can see the tomatoes have softened.
- Pour the sauce over the pork chops and rice and then sprinkle with a generous helping of grated mozzarella and cheddar cheese. Bake in the oven for 15minutes. Ready to serve.
